Step 1: Gather all of the ingredients.

Step 2: Heat the sunflower oil in a large skillet over MEDIUM-HIGH heat for 4 mins.

Step 3: Add the ground beef.

Step 4: Cook and season with ½ of the salt (¾ tsp), breaking up the meat, until browned and cooked through, about 8-10 mins.

Step 5: Add the onions, garlic, the remaining salt (¾ tsp), oregano, basil, and ground black pepper.

Step 6: Cook, stirring occasionally, until softened and lightly browned, about 4 mins.

Step 7: Reduce the heat to MEDIUM and pour in the pasta sauce and diced green chilies.

Step 8: Stir to combine and bring the sauce to a gentle simmer, careful it might splatter. Reduce the heat to MEDIUM-LOW once it’s simmering.

Step 9: Cook, stirring occasionally, for 15 mins to let the flavors meld.

Step 10: Add the beef stock and the Worcestershire sauce to the pasta sauce jar.

Step 11: Seal the jar and shake vigorously to mix the stock with the leftover sauce, creating a smooth, evenly blended mixture.

Step 12: Pour the jar contents into the skillet.

Step 13: Stir to combine, increase heat to MEDIUM, and simmer for 2-3 mins.

Step 14: Reduce heat to MEDIUM-LOW and add the broken uncooked spaghetti.

Step 15: Press down so it’s mostly submerged in the sauce.

Step 16: Cover and simmer, stirring occasionally to prevent pasta clumps. Cook until the pasta is tender and most of the liquid is absorbed, about 15 mins. If the pasta looks too dry, stir in a splash of stock or water.

Step 17: Uncover and leave the skillet on the heat.

Step 18: Add the cream cheese in small batches, stirring briefly after each addition.

Step 19: Once all of the cream cheese is added, stir frequently over MEDIUM-LOW heat until smooth. About 2-3 mins, remove from heat.

Step 20: Add the Parmesan.

Step 21: Stir in the Parmesan until fully incorporated.

Step 22: Cover and let rest for 5 mins.

Give the pasta a final stir, then top with extra Parmesan and chopped parsley. Serve with garlic bread on the side.